Lobster, Corn and Smoked Fish Chowder
- Kosher salt
- One 1-pound lobster (or ¼ pound freshly cooked lobster meat)
- 1 tablespoon unsalted butter
- 2 ears corn, husked and kernels stripped off with a sharp knife (about 1½ cups)
- 2 shallots, finely diced
- 1 garlic clove, minced
- 2 cups light cream
- 2 cups Lobster Stock or Fish Stock or 1 cup clam juice plus 1 cup water
- 2 ounces smoked trout, skin and any bones removed, broken into small pieces
- Freshly ground black pepper
- 2 tablespoons chopped fresh chives for garnish
Instructions:
This is a rich, astonishingly quick same time. This is a rich, astonishingly quick appetizer soup that leaves you wanting more.
- If you’re using a live lobster, set a steaming rack in a large pot big enough to hold the lobster. The rack should sit at least 2 inches off the bottom of the pot (support it on ramekins if necessary). Add 1 inch of salted water to the pot and bring to a boil. Set the lobster on the rack, cover, and steam for 10 minutes. Let cool.
- When the lobster is cool enough to handle, crack open the shell and remove the meat from the tail and claws. Cut the meat into ½-inch pieces. Cover and refrigerate.
- Melt the butter in a medium saucepan over mediumlow heat. Add the corn and cook until it starts to soften, about 2 minutes. Add the shallots and garlic and cook for 3 more minutes until aromatic. Add the cream and lobster stock and heat through. Add the lobster and smoked trout and heat until warmed through. Season with salt and pepper.
- Ladle the chowder into warm bowls, sprinkle with the chopped chives, and serve.